• Butter chicken

    Butter chicken

35 min 25 min
Vitamin rich


  1. To marinate, first rub the ginger and garlic pastes into the chicken pieces. Then combine the remaining ingredients for the marinade and mix with the chicken. Set aside for 4-5 hours.
  2. For the gravy, place its ingredients in a 20cm low. Cook on highest heat till vegetable window, tomatoes turn soft and pulpy. Remove from unit and strain.
  3. Heat a 24cm roaster on highest heat till the red indicator of the visiotherm reaches the frying window.
  4. Drain the chicken of all the marinade and keep the marinade aside. Brown the chicken on all sides, following the AMC cooking method for roasting.
  5. Now add the marinade and cook on low heat for 10-15 minutes, till the chicken is almost done. Increase to medium heat and dry up all the pan juices.
  6. Add the strained gravy and let it thicken. Stir in the fresh cream, garnish with coriander leaves and remove from heat. Serve hot with rotis or naans.


Nutritional values per portion: 145 kcal